Spring Onion and Cheese Quiche
This spring onion and cheese quiche is delightful and simple to make.
Equipment
- 26cm quiche dish or pan
Ingredients
All Butter Flaky Pastry
- 2½ cups cake flour
- 250 g cold unsalted butter
- ½ tsp salt
- ½ cup ice water
Quiche Filling
- 4 medium spring onions (thinly sliced)
- 2 tbsp fresh sage (chopped)
- 2 tbsp unsalted butter
- ½ tsp garlic powder
- ½ tsp fresh thyme leaves
- ½ cup mature cheddar cheese (grated)
- ½ cup mozzarella cheese (grated)
- 4 large eggs
- 1 cup milk
- 1 cup cream
- ½ tsp salt
- ¼ tsp black pepper
Instructions
All Butter Flaky Pastry
- Place flour, salt and butter in a food processor bowl and pulse until it resembles breadcrumbs.
- With the motor running, slowly add the ice water through the funnel. The dough will come together and form a ball.
- Remove from the food processor bowl and wrap in cling wrap. Chill in the refrigerator for 30 minutes.
- Roll out dough on a floured surface to about 5 cm bigger than your quiche pan or dish.
- Transfer the dough over the rolling pin and gently place in over the pan or dish. Level the dough down onto the base by using your hands and covering all corners.
- Roll the pin over the top of the pan or dish to cut off the excess dough. Prick the bottom of the the dough with a fork.
- Place quiche dish in the freezer for 15 minutes.
Quiche Filling
- In a large skillet sauté spring onions in butter and add garlic powder.
- Add sage and thyme and cook until the spring onions are soft. Remove from the skillet and drain.
- Spoon the mixture into the pastry shell and top with cheese.
- In a bowl, whisk the eggs, milk, cream, salt and pepper. Pour over the cheese.
- Pour over the cheese.
- Bake for 40 minutes at 180°C until set.
- Allow to cool for 10 minutes before slicing.